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Database of Isoflavone Compounds in Foods Updated / September 23,
2008 / News from the USDA Agricultural Research Service

A new on-line database available
from the Agricultural Research Service provides values for the amount of three
individual isoflavone compounds. Isoflavones, which have mild estrogen-like
properties and other biological attributes, are found primarily in soybeans and
soybean products. Photo courtesy of the United Soybean Board.

Database of Isoflavone Compounds in Foods Updated

A newly updated food composition database of plant chemical compounds
called isoflavones was launched today by Agricultural Research Service (ARS)
scientists.

A subclass of flavonoids, isoflavones have mild estrogen-like
properties and other biological attributes that, when present in foods, may
reduce the risk of some chronic diseases. Isoflavones are found primarily in
soybeans and soybean products. Small amounts are present in a wide variety of
other food items.

The new database provides analytical values for three individual
isoflavone compounds--genistein, daidzein and glycitein--in nearly 550 foods.
These are grouped under 21 separate categories, such as "Legume Products,"
"Baked Products" and "Baby Foods."

In assembling the database, the researchers conducted an extensive
review of various data sources and evaluated scientific articles published in
peer-reviewed journals since 1999. All the data were evaluated by a data
quality evaluation system developed by the NDL scientists.

The Isoflavone Database is one of several "Special Interest
Databases" produced by NDL to provide data on bioactive compounds for
selected foods. Others include the Flavonoid, Proanthocyanidin and ORAC
databases.